Making this "as is" was a bit bland and it made a total of THREE lasagnas. (Thankfully I keep foil 9x13 pans on hand, so I was able to freeze the other two for another night). That being said, I like the ease of making more than one dinner's worth and freezing the extras. I only used 16 ounces of noodles and that was more than enough for three pans worth of lasagna. Like other reviewers, I sautéed the veggies in about a tablespoon of EVOO, half a cup is ridiculous. I also added fresh sliced mushrooms, cauliflower, half a small red bell pepper diced, two cloves of garlic and fresh parsley to the veggie mix. I used one very small onion (1 and a half cups is WAY too much for this dish) To the cheese mix I added fresh chopped oregano, rosemary and a little more garlic. (About a teaspoon of diced garlic) Otherwise it was pretty good. And the family loved it. I will be making this again. :)
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Making this "as is" was a bit bland and it made a total of THREE lasagnas. (Thankfully I keep...